This mouthwatering recipe takes a whole chicken to new heights. By spatchcocking the chicken, it is flattened out, allowing it to cook more quickly and evenly. The result is a juicy, flavorful bird with crispy skin. The chicken is seasoned with a warm blend of Middle Eastern spices and surrounded by sweet dried fruits and tangy olives. It's a simple yet impressive dish, perfect for a family dinner or a special occasion.
Course:
Dinner
Protein:
chicken 
Course: Dinner
Cuisine: Mediterranean, Middle Eastern
Servings
4
Prep Time
15 Minutes
Cooking Time
40 Minutes
Ingredients
- 1 Whole Rossdown Farms Chicken
- 1 Whole lemon sliced
- 5 Cloves garlic peeled
- 5 small to medium shallots peeled and cut in half
- ½ cup prunes chopped
- ½ cup dried apricots chopped
- ½ cup green olives pitted
- 1 tsp baharat spice
- 1 tsp sumac Spice
- 1 tsp sea salt (or to taste)
- ½ tsp pepper (or to taste)
- 1 drizzle honey
- 1 tbsp xxtra virgin olive oil
Directions
- Preheat your oven to 400F.
- To spatchcock the chicken, place the chicken breast-side down, with the legs towards you.Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
- Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
- You can at this point use two skewers to secure the legs and keep the bird flat, by running the skewers diagonally through the breast and thigh meat, or just leave it as-is..
- In a small bowl, combine the baharat and sumac.Place the chicken in a baking dish and rub the skin on both sides with some olive oil, salt, pepper, and the spice mix, and place the chicken so that it’s breast-side up.
- Evenly disperse the garlic, shallots, prunes, apricots, olives, and lemon slices around the bird, making sure to place some of the lemon slices on the chicken breasts themselves. Feel free here to sprinkle these perimeter ingredients with some extra salt, pepper, baharat, and sumac, and even a little bit more olive oil.
- Drizzle everything with honey, place in the oven, and roast for about 30-40 minutes until the bird is cooked through, but still juicy and tender.RecipeCreated By: Ellie Short – www.wholehappy.com
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